Rice aroma

Both fractions obtained from crackers extracted less than one week after baking had strong cracker-like aromas. The Freon 113 fraction had a cracker, roasted grain, cooked rice aroma while the ethyl acetate fractions had a cracker, sweet baked good, burnt butter aroma. A preliminary analysis of the two fractions by gas chromatography-mass spectrometry on a 25 m by. 22 mm methyl silicone column between 700 and 1800 retention indices showed the compounds listed in Table 2. 

R. G. Buttery, L. C. Ling, B. O. Juliano, and J. G. Tumbaugh, Cooked rice aroma and 2-acetyl-1-pyrroline, J. Agric. Food Chem., 1983, 31, 823-826. 

R. Buttery, J. Turnbaugh, and L. Ling, Contributions of volatiles to rice aroma, J. Agr. Food Chem. 36 1006-1009 (1988). 

M. Petrov, M. Danzart, P. Giampaoli, J. Faure, and H. Richard, Rice aroma analysis discrimination between a scented and a non-scented rice. Sciences Des Aliments. 16 347-360 (1996). 

Brahmachary, R.L., Poddar-Sarkar, Mousumi and Dutta, J. (1990) The aroma of rice and tiger. Nature 344, 26. 

Tanchotikul, U. Hsieh, T.C.Y. An Improved Method for Quantification of 2-Acetyl-l-Pyrroline, a "Popcom"-Like Aroma, in Aromatic Rice by High-Resolution GC-MS/SIM. J. Agric. Food Chem. 1991,59,944-947. 

Harada, N., N. Okazaki, Y. Kizaki, and S. Kobayashi. Identification and distribution of an aroma component in rice. Nippon Jozo Kyokaishi 1990 85(5) 350-352. 

Tanchotikul, U., and T. C. Y. Hsieh. An improved method for quantification of 2 acetyl l pyrroline, a pop-com like aroma, in aromatic rice by high-resolution gas chromatography/ mass spectrometry/selected ion monitoring. J Agr Food Chem 1991 39(5) 944-947. 

Large cardamom is the dried fruit of a perennial herbaceous plant. Its quality characteristics are different from those of small cardamom. It is valued for its acceptable taste, flavour and aroma. The spice is used in rice preparations and meat dishes, besides a wide range of beverages and sweets. 

Rice is an important calorie source mainly in Asia and also throughout the world. Some rice cultivars are especially rich in 2-acetyl-1-pyrroline (119) content and are referred to as Kaori-mai (fragrant rice).142 Bread is also recognized to play a major role in the human diet. The aroma of bread differs substantially between the crust and the crumb, and both of them have been analyzed by AEDA method.143,144 Maize145 is respected as the staple food in Mexico and southern Africa and is also consumed in various forms throughout the world (for instance, popcorn) (Table 15). 

When Japanese rice wine (sake) is kept under unsuitable conditions, it develops an off-flavor with a burnt or soy-sauce (shoyu)-like odor. Takahashi al.(12) identified the main component as sotolon before our identification, and they claimed that the sotolon concentration was between 140-430 ppb in aged sake. This concentration is much higher than the threshold value of sotolon, and its aroma character would change from sugary to herbal or curry-like. The high sotolon content in aged sake could be a reason for the off-flavor defect. The formation of sotolon in aged... 

Aroma and Amino Acid Composition of Hydrolyzed Vegetable Protein from Rice Bran... 

The objective of the present study was to determine the key aroma components and amino acid con5)osition of an HVP produced by acid hydrolysis of rice bran protein concentrate. 

Table n. Predominant Odorants Detected by Aroma Extract Dilution Analysis of Rice Bran Hydrolyzed... 

Buttery, R.G., Ling, L.C., and Juilano, B.O. (1982). 2-Acetyl-l-pyrroline an important aroma component of cooked rice, Chem. Ind. (London), 958-959. 

Demyttenaere, J., Tehrani, K. A., and Kimpe, N. D. 2002. The chemistry of the most important maillard flavor compounds of bread and cooked rice. In Heteroatomic aroma compounds, ed. G. A. Reineccius and T. A. Reineccius, 150-65. ACS Symposium Series 826. Washington, DC American Chemical Society. 

To make natto, soybeans, preferably small seeded, are washed and soaked overnight. The soaked beans are then steamed for 30 min, drained, and cooled to -40°C. Traditionally, the treated soybeans are wrapped with rice straw and set in a warm place for 1-2 days. Rice straw is credited for not only supplying the fermenting microorganism, Bacillus natto, but also absorbing the unpleasant odor of ammonia released from natto and imparting the aroma of straw to the product. 

Arania-active components of saffron. The characteristic aroma of s.Affmn has been previously defined in the literature as "sweet, spicy, floral odor with a fatly, herbaceous undertone (/)", Despite qiiantiiative and qualitative differences between SDK and DE extracts, both had distinct saffron-like aromas, although their ananas were not identical. DE extracts had sweet, spicy, and lloral notes and were representative of dried saffron wliereas, SDK extracts had milly, cooked rice- and hay-like notes but still maintained a deEnite saffron-like quality. 

Lup Cheong can be stored for 1-3 months without refrigeration if mold growth is controlled. It has a reddish-brown color and has a fat speckled appearance. It is always heated before consumption and is consumed sliced and steamed with rice. It has an intense aroma and a few slices are sufficient to season an entire dish. 

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